Lamb Rogan Josh

Lamb Rogan Josh


March 3, 2016

Adapted from the April 2005 issue of Cooking Light.


1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. ground ginger

1 tsp. chili powder

1/2-1 tsp. ground cinnamon

1/2 tsp. salt

1/2 tsp. ground turmeric

1/4 tsp. saffron threads (optional)

1/4 tsp. ground allspice or cloves

1- 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1/2-inch cubes

1 tsp. canola oil

1 cup less-sodium beef broth

1/2 cup low-fat yogurt or sour cream

1/4 cup chopped fresh cilantro (optional)


1Combine first 9 ingredients in a plastic bag. Add lamb; seal and shake to coat. Chill for several hours or overnight, or freeze for up to 4 months.

2When you're ready to make dinner, heat oil in a large, deep skillet over medium-high heat. Brown the lamb on all sides, but don't worry about cooking it through. Add the broth and scrape the bottom of the pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer for 1 hour. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro and serve immediately. Serves 4.


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